Fresh Green Chile Chutney Recipe

• About 2 cups coriander leaves and stems
• 6 green cayenne chiles, coarsely chopped (see headnote)
• 6 to 10 medium garlic cloves, chopped
• 2 teaspoons minced ginger or ginger mashed to a paste
• About 1 cup fresh or frozen grated coconut
• 1 teaspoon cumin seeds
• About 3 tablespoons fresh lime juice, or substitute lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste

1. Place the coriander, chiles, garlic, and ginger in a food processor and process to a paste.
2. Add the coconut and process to incorporate.
3. Transfer to a bowl.
4. Briefly grind the cumin seeds with a mortar and a pestle or a spice/coffee grinder, not to a powder but to crush them a little, then add to the chile mixture.
5. Stir in the lime (or lemon) juice, sugar, and salt, then taste for salt and adjust as necessary.
6. Serve or use immediately, or refrigerate, covered, until ready to serve.
7. The chutney will keep for about 4 days in a well-sealed container in the refrigerator.

coriander, green cayenne chiles, garlic, ginger, coconut, cumin seeds, lime juice, sugar, salt

Taken from www.chowhound.com/recipes/fresh-green-chile-chutney-10670 (may not work)